At this point, you make a choice:
(a.) Place in a lightly buttered 8"x8" pan (or 9"x13" if doubling recipe.) Bake at 400 degrees F for 30
to 40 minutes.
(b.) Place small, palm sized mounds or balls on a lightly buttered, or parchment paper lined, cookie sheet; flatten slightly. Bake at 400 degrees F for 1/2 hour or until browned to your liking.
(c.) Place in buttered muffin tins (or use cupcake liners.) Bake at 350 degrees F for 20 minutes.
(d.) Stuff a bird, one of two ways (*see NOTE.)
#1. Spoon stuffing into prepared cavity of bird and roast your bird as usual. As soon as roasted bird is removed from oven, use a long handled spoon to scoop the stuffing from the cavity and into a buttered casserole dish or pan. Place stuffing in oven and bake for 20 minutes or until a meat thermometer, inserted at various points in the stuffing, consistently reads 165 degrees F.
#2. Line a mixing bowl with a double layer of 1 ft. square cheesecloth. Spray cheese cloth with cooking oil spray or brush with melted butter. Spoon hot dressing into cheesecloth; pull up ends of cheesecloth and tie with butchers string, leaving some "wiggle room" for the stuffing, if possible. Push wrapped stuffing into cavity of bird and roast as usual. When bird is finished roasting, remove the bag from cavity immediately. Open bag, scrape stuffing into buttered pan and bake at 350 degrees F 20 minutes or until meat thermometer, inserted in stuffing in several spots, consistently reaches 165 degrees F.